This Roasted lamb with lentils and olives recipe is full of flavour and is sure to fill you up. Try this easy-to-prep dish this week, it's sure to be a hit.
Serves44
Cook time1 hr1 hour
Prep time15 mins15 minutes
Ingredients
2 red onions, cut into wedges
2 zucchini, thickly sliced
2 garlic cloves, thinly sliced
2 thyme sprigs, leaves picked
2 tbs olive oil
2 Coles Australian Lamb Rack Roasts
400g can cherry tomatoes
400g can lentils, rinsed, drained
⅔ cup (100g) Sicilian olives
80g baby spinach leaves
4 bocconcini, torn
Thyme leaves, extra
Coles Bakery Stone Baked Rustic Baguette, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Combine the onion, zucchini, garlic, thyme and half the oil in a large baking dish. Rub the remaining oil all over the lamb to coat. Place the lamb over the onion mixture in the dish. Season. Roast for 30 mins.
Step 2
Combine the tomato, lentils, olives and spinach in a large bowl. Remove lamb from the dish. Add the tomato mixture to the dish and fold to combine. Top with the lamb. Roast for 15 mins. Add the bocconcini to the dish and roast for 15 mins or until the lamb is cooked through and bocconcini is golden.
Step 3
Sprinkle with the extra thyme and serve with the bread.
